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Ingredients
Serves: 4

4 chicken breast fillets (about 1kg)

1 pinch salt and pepper, to taste

2 tablespoons vegetable oil

1 onion, diced

1 large carrot, sliced

75g frozen garden peas, thawed

2 spring onions, sliced

1 fresh green or jalapeno chilli, seeds removed and diced

1 tablespoon ginger, finely diced

2-3 garlic cloves, finely diced

300ml coconut milk

50ml chicken stock

100g sultanas

1 tablespoon curry powder

1 teaspoon salt

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DirectionsPreparation:30min › Cook:35min › Ready in:1hour5min

Rub the chicken breasts with salt and pepper. Heat the oil in a deep frying pan over a high heat and fry the chicken breasts on all sides until they are lightly browned. Remove from frying pan and set aside.

Place the onions, carrots, peas, spring onions, chilli, ginger and garlic in the same frying pan and stir fry for about 5 minutes until all the vegetables are soft.

Add the coconut milk, chicken stock, sultanas, curry powder and salt then bring to the boil.

Add the chicken and reduce heat. Simmer for 20-25 minutes until the chicken is cooked through.